Abstract
The paper presents the design of drying plants that combine convective drying with ultrasonic exposure. To create ultrasonic vibrations, ultrasonic emitters in the form of bending-vibrating discs with a diameter of 205 mm and 104 mm were used. Peas and vegetables were the objects of drying. As a result of the experiments, it was found. Drying with the help of ultrasonic action together with the thermal one proceeds no less than in 45% faster in comparison with the drying without ultrasonic action. During the drying of peas using the acoustic field, the drying time was reduced by 210 minutes (45%). The use of powerful ultrasonic action in a non-contact mode on dried carrot samples made it possible to reduce the drying time by 300 minutes, which is 47%. The acoustic method of drying allowed to reduce the drying time of potatoes by 300 minutes (45%).
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